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tortilla with zucchini

Quick and Easy Zucchini Wraps

A nice change-of-pace zucchini dish, vegetarian and flavored with southwestern spices.


1 tablespoon (15 ml) olive oil
1 cup (160 g) onion, chopped
1 teaspoon (3 g) dry mustard
1 teaspoon (2.5 g) cumin
4 cups (500 g) zucchini, shredded
1/2 teaspoon (1 .3 g) chili powder
1/4 teaspoon (0.5 g) black pepper
4 tortillas
1/4 cup (60 g) fat-free sour cream


1. In a medium wok or frying pan, heat the oil over medium-high heat.
2. Add the onions, mustard, and cumin. Saute until onions are soft.
3. Add the shredded zucchini. Cook 5 to 10 minutes, stirring frequently, until the zucchini gets soft and tender.
4. Stir in the chili powder and pepper.
5. Warm the tortillas and place on a flat surface. Spread 1 tablespoon (15 g) of sour cream on each.
6. Place one-quarter of the zucchini filling in the center of each tortilla.
7. Roll up each tortilla.

Servings: 4